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Preheat your oven to 425 F.
In two baking trays arrange the sliced eggplants.
Sprinkle the Himalayan salt and bake for 15-20 minutes.
Remove the bake eggplant from the oven and turn your broiler on.
Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone.
Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes.
Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
Serve while still hot.